Gingerbread Granola Spices (Printable Version)

A crunchy granola featuring warm gingerbread spices for a festive morning or snack.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecans, roughly chopped
03 - 1/2 cup raw almonds, slivered or chopped
04 - 1/2 cup unsweetened coconut flakes
05 - 1/4 cup pumpkin seeds (pepitas)
06 - 1/4 cup sunflower seeds
07 - 1/4 teaspoon fine sea salt

→ Spice Mix

08 - 2 teaspoons ground ginger
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground cloves

→ Wet Ingredients

12 - 1/2 cup pure maple syrup
13 - 1/4 cup unsulphured molasses
14 - 1/3 cup melted coconut oil or neutral oil
15 - 1 teaspoon pure vanilla extract

→ Add-Ins (optional, after baking)

16 - 1/2 cup dried cranberries or cherries
17 - 1/4 cup finely chopped crystallized ginger

# How to Make It:

01 - Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, pecans, almonds, coconut flakes, pumpkin seeds, sunflower seeds, and sea salt.
03 - Whisk ground ginger, cinnamon, nutmeg, and cloves in a small bowl, then sprinkle over the dry ingredients and toss to evenly coat.
04 - In a separate bowl, whisk together maple syrup, molasses, melted coconut oil, and vanilla extract.
05 - Pour the wet mixture over the oat and nut mixture and stir until fully coated.
06 - Spread the mixture evenly on the prepared baking sheet and bake for 25 to 30 minutes, stirring halfway through until golden and fragrant.
07 - Remove from oven and allow to cool completely on the baking sheet to achieve crispness.
08 - Once cooled, stir in dried cranberries and crystallized ginger if using. Store in an airtight container for up to two weeks.

# Expert Insights:

01 -
  • It has a secret blend of spices that make every bite feel festive and special
  • The crunchy texture paired with chewy dried fruit quickly turned it into a go-to snack for me
02 -
  • Don’t skip stirring halfway while baking; it’s what makes the granola perfectly crisp and evenly toasted
  • Adding dried fruit after baking prevents it from becoming chewy or burnt, keeping the textures distinct
03 -
  • Use parchment paper instead of silicone mats for easier crisping and less sticking
  • The blend of maple syrup and molasses is the trick that brings out that perfect depth without overpowering

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